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Brown Butter Spaghetti Squash with Brussels Sprouts

November 3, 2012

I’ve been meaning to develop a side dish featuring Brussels sprouts inspired by the Fried Brussels Sprouts with Walnuts and Capers we devoured at Iron Chef Michael Symon’s Lolita while visiting my grandparents in Cleveland for over a year now. They were just incredible and would turn anyone into a Brussels sprouts lover. But, I found the recipe is already on the Food Network site. I’m happy I can make the real deal whenever I want them, but I still wanted to share some Brussels sprouts love on my blog.

So, I did some brainstorming and came up with today’s recipe. It’s a lovely autumn side dish that would also be a perfect addition to your Thanksgiving table. I mixed roasted Brussels sprouts with spaghetti squash, brown butter, parmesan cheese, and toasted pine nuts – yum!

Directions:
Heat oven to 375˚F. Use a pastry brush to evenly spread 1/2 tablespoon olive oil on the cut sides of the halved spaghetti squash. Place cut side down a large baking sheet. Place Brussels sprouts on a large baking sheet. Drizzle with remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt; mix well. Roast spaghetti squash and Brussels sprouts at 375˚F for 25 to 30 minutes or squash is tender and Brussels sprouts are browned and tender. Let veggies cool for 10 minutes, then use a fork to shred spaghetti squash into long strings and place in a large bowl.

Meanwhile, melt butter in saucepan over medium heat and heat 4 to 6 minutes, stirring occasionally, or until butter solids are brown and smell nutty and toasted. Remove from heat and stir in lemon juice; pour over spaghetti squash in the large bowl and mix well. Stir in roasted Brussels sprouts, parmesan cheese, and toasted pine nuts. Makes 6 servings.